“Mixing and matching different tastes, textures and visual cues adds fun and energy to the basic pleasures of eating,” said Larry Tong, McCormick chef. “Whether it’s the unexpected zing of hibiscus in a Latin-inspired ancho chile sauce for ribs or brisket, or a clever twist on a cheesecake tart with an herb-popcorn crust, this year’s flavors really take the taste buds to exhilarating new places.”